Chia, also known as Hispanic sage, is a cereal crop of Mexican and Central American origin dating from pre-Hispanic times. Given its importance to the ancient Mexicans, chía was the third most important food only surpassed in popularity and consumption by the corn and beans.
Thanks to its high content of soluble-fiber, consuming chía seeds facilitates intestinal transit acting as a natural laxative, which confers certain properties as protector of diseases such as diverticulosis, constipation and ultimately, cancer of the colon.
Chia seed holds this nutritional composition: 20% vegetable protein, 25% soluble fiber and 40% oil, among other nutrients. In the case of oil, 64% of it is made up of essential fatty acids omega 3 and omega 6, both commissioned to
help improve our metabolism, at the same time kept at bay our cholesterol and triglycerides, which results in a cardio protective effect. Also, chía seed is rich in B vitamins, phosphorus, calcium, potassium, copper, manganese and zinc, and contains very little sodium.